Green Bean Casserole with Worcestershire Sauce
Classic green bean casserole with cream of mushroom soup, milk, Worcestershire sauce and sharp cheddar, topped with crispy fried onions for the last 5 minutes.
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Ingredients
- 4 cups fresh green beans trimmed and cut into bite-size pieces
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 2/3 cups crispy fried onions divided
- 1 cup sharp cheddar cheese shredded
Instructions
- Preheat the oven to 350°F. Lightly coat a 3-quart casserole dish with nonstick spray.
- Cook the green beans in a pot of lightly salted boiling water until fork-tender, about 10 minutes. Drain well.
- Whisk the cream of mushroom soup, milk, Worcestershire sauce and pepper together right in the casserole dish until smooth.
- Add the green beans, 2/3 cup of the fried onions and all of the cheddar. Stir to coat the beans.
- Bake for 25 to 30 minutes, until the center is bubbly and reaches 165°F. Sprinkle the remaining fried onions on top and bake 5 minutes more. Serve right away.
Notes
Canned beans: use two 14-ounce cans, drained, and skip the boiling. Frozen: steam a 24-ounce bag for half the package time and drain. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 245kcalCarbohydrates: 16.7gProtein: 7.4gFat: 16.6gSodium: 581mgFiber: 2.6gSugar: 4.7g